Gluten-free golden fried artichokes

Prep time: 15
Cooking time: 5
  1. Peel the artichokes until you get to the tenderest leaves. Cut the tips and peel with a sharp knife the base leaving a few inches of stem attached. While preparing, rub them well with the lemon pulp cut in half to prevent oxidation
  2. Beat the eggs in a bowl and then pour the rice flour into another bowl.
  3. Heat the oil in a pan about 20 cm in diameter and with high sides.
  4. Cut the artichokes for the long side and, if present, eliminate the fuzz in the center. Then cut them into wedges at least 1 cm high. Pass the wedges in the eggs and immediately in the rice flour to cover them evenly.
  5. Dip some artichokes at a time into the hot oil after having them beaten lightly in a sieve to remove the excess flour. Fry them for a few minutes until they are golden brown. Drain them as they are ready with a skimmer and place them on several layers of kitchen paper to absorb the oil.
  6. Serve them hot, salting and peppering only at the last moment.